Curry Braised Chicken Thighs is a delicious Indian-inspired dinner for two. Spicy, flavorful and budget-friendly, it’s sure to spice up the night with your loved one!
What is braising?
One of my absolute favorite cooking methods is a slow braise; it’s almost magical!
Braising uses both moist and dry heat. A tough cut of protein that has lots of connective tissue, is first seared at a high temperature. Then, it simmers at a low temperature for up to several hours. During this process, the connective tissue breaks down and the tough cut of protein is transformed into something buttery and fall-off-the-bone tender.
For this recipe, I used budget-friendly chicken thighs which lend themselves well to the braising method. However, chicken thighs don’t take hours to become tender.
Indian cuisine may seem intimidating at first because of all the exotic spices. However, this recipe for Curry Braised Chicken Thighs uses ingredients found at any local grocery store or international market like Madras curry powder.
What is Madras curry powder?
Madras curry powder isn’t authentically Indian. It was created by the British to try and mimic the amazing curry flavors of India which they fell in love with when India was one of their territories.
A word of warning: Madras curry powder can be very hot. In addition to ground chilies, it also has spices such as turmeric, coriander, cumin, cloves, cinnamon and fenugreek. If you enjoy curry but don’t like the heat, substitute a mild curry powder here or blend your own. (Affiliate link.)
Vary the vegetables and use cubed sweet potato, cauliflower florets, broccoli florets or spinach instead of carrots. Chickpeas would also make a nice addition. Serve with plenty of brown basmati rice to soak up this flavor-packed sauce. If desired, a dollop of plain yogurt will help cool it down.
Serve Curry Braised Chicken Thighs with:
- Brown or white basmati rice
- Roasted Brussels Sprouts with Brown Butter and Almonds
Want more amazing Indian-inspired curry recipes? Be sure to check these out!
- Meatballs in Spicy Curry
- Cauliflower, Red Lentil and Potato Curry
- Indian Root Vegetable Curry
- Vegan Indian Cauliflower and Chickpea Curry
- Pressure Cooker Indian Beef Curry
Helpful tools and equipment (Affiliate Links):
As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.
Curry Braised Chicken Thighs
Spice up the night with your loved one with this Indian-inspired dinner for two! Serve with plenty of brown basmati rice to soak up this flavorful sauce.
Ingredients
- 4 chicken thighs on the bone, skin removed if desired
- Salt and freshly ground black pepper
- Cayenne pepper
- 2 tablespoons canola oil (or as needed)
- 1 small onion, halved and thinly sliced
- 2 medium carrots, quartered lengthwise, then cut into 2-inch pieces
- 1 tablespoon curry powder, such as Madras
- 1 tablespoon minced ginger
- 4 cloves garlic, minced
- 1 can (14.5-ounce) diced tomatoes, undrained
- 1 cup chicken broth
- ½ cup heavy cream or canned unsweetened coconut milk
- ¼ cup chopped cilantro, plus sprigs for garnish
- Cooked brown basmati rice
- Plain yogurt (optional)
Instructions
- Season chicken thighs generously with salt, black pepper and cayenne pepper.
- Heat oil in a deep skillet or sauté pan over medium-high heat. Add chicken, skin side down, and brown 2-3 minutes per side, or until browned. Transfer to a plate.
- Add more oil if necessary. Add the onion then reduce heat to medium-low and cook 4-5 minutes or until beginning to soften.
- Add carrot and cook 2-3 minutes or until lightly browned in places.
- Add curry powder, ginger and garlic and cook very briefly, about 15 seconds.
- Add tomatoes, chicken broth and cream or coconut milk. Return chicken thighs to the pan.
- Bring to a boil, reduce heat to low, cover slightly and simmer 25-30 minutes or until chicken is cooked through to 165 degrees.
- Adjust seasoning if desired. Stir in cilantro.
- Serve with brown basmati rice. Garnish with cilantro sprigs and plain yogurt if desired.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 1332Total Fat: 98gSaturated Fat: 48gTrans Fat: 1gUnsaturated Fat: 47gCholesterol: 408mgSodium: 1188mgCarbohydrates: 48gFiber: 5gSugar: 13gProtein: 75g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Susan says
Hi Carol,
Just wanted to say curry is pretty much my favourite thing ever – and this recipe is a true winner for me! I didn’t have carrots, so subbed in sweet potato, and zucchini and red pepper (which I pan fried separately, and then added near the end of cooking so they didn’t go soggy). I also used almost 2 tbsp of the madras curry powder, and more coconut milk as I had 5 thighs to use and not 4. I also love ginger so doubled the amount of that! But the flavours in this dish can’t be beat. This one will be in regular rotation at my house! thank you 🙂
Carol says
Hi, Susan and thank you so very much! Glad you’re enjoying and I think any vegetable or vegetable combination can be used or none at all if you want to serve a separate vegetable dish. It’s very versatile! Thanks again!
Derek Jones says
Hi Carol,
Just came across this recipe and look forward to making and trying it. However one small remark, you say in the ingredients skin removed from the chicken thighs. BUT in the directions you say skin side down, so which is correct with or without skin.
Many thanks for your feedback.
Carol says
Hi, Derek, Thanks so much for your question and thanks so much for catching that! Something apparently got cut off. You can remove the skin if desired. Some people don’t like it or want to reduce the amount of fat they consume. It’s totally up to you. Thanks again and hope you enjoy.
Derek Jones says
Hi Carol,
Thanks for getting back to me, well cooked and tried, a success the whole family loved it.
Derek
Carol says
Hi, Derek, Thank you so very much and glad everyone enjoyed!
Denise says
Since finding this recipe three weeks ago I’ve made it twice and loved it more each time. I added a potato and cauliflower for more veg and then threw in frozen peas at the end for color and it was DELICIOUS. However, why can I not save the recipe to my computer? I have printed it out but would like to keep it in my recipe file on my computer. I cannot find a save button. I will keep making this, I can see that you could change it up in little ways for a different look but still a great taste. Thanks
Carol says
Hi, Denise, Thanks so very much and glad you’re enjoying this dish so much! If you can provide me with more information about what type of recipe program or system you’re using, perhaps I could look into it and help you more. Thanks again so very much!!
Toni Williams says
I love curry and have tried a few recipes, but, this is the best. I followed the directions and we all loved it. I will cook it longer as the thighs seemed done but not close to the bone, no biggie, we’ll just cook it longer in that awesome sauce. I used Jamaican curry and it worked fine as I saw someone asked that earlier. I will try it next time with an Indian curry just to see. I can’t wait to make it again, it was that good.
Carol says
Hi, Toni, Wow! Thank you so much! A Jamaican curry sounds absolutely wonderful instead of the Indian. I definitely need to try that myself. Thanks again and hope you’ll try some of my other recipes!
Tonya Connor says
Hi
In looking at this recipe it says to add geavy cream or coconut milk. Do you use sweet or unsweetened coconut milk?
Thanks
Carol says
Hi, Tonya, Thanks so much for your question. Definitely use unsweetened–just plain canned coconut milk. I’ll clarify the recipe. Thanks again and hope you enjoy!
Tonya Connor says
OMG….this was awesome. It was definitely different and something new to add to my menu. My family enjoyed it and went back for seconds. It was real quick and easy to prepare. We loved it and will surely be having it again.
Thank you
Carol says
Thanks so very much, Tonya! Glad you all enjoyed! Your comment is a great way to start the week!
Cathy says
Made this curry for the first time last night for my family who loved it!
I added 2 fresh chiles, finely chopped, but no cayenne as I prefer a background heat and I find cayenne can overpower. I used coconut milk but added a few dollops of creme fraiche with ground almonds at the end which thickened the sauce a little and worked beautifully. I swapped out carrots for sugar snaps adding them near the end so that they stayed firm and added a lovely vibrant green to the dish. Definitely add chopped cilantro at the end as the finishing touch!
Carol says
Hi, Cathy, Thanks so very much and so glad you and yours enjoyed! Love the changes you made to make it your own, too. Thanks again and hope you’ll try some of my other recipes!
Larry 2 says
Wow tasteee.! I cooked the thighs with the skin on, I prick the skin with a fork and the bottom to allow the lovely flavors to penetrate. Pricking the skin lets the fat escape. After frying the chicken I remove the skin (or leave it on) and wipe out the pan of any fat before proceeding. Frying with the skin keeps the chicken moist. I rinse the chicken and throw it in a pot with a quart of water and 4 TBS salt and let sit for 5 minutes. Give the chicken a good rub in the salt water then rinse well and dry. A salt bath will improve the flavor of the chicken. I throw a couple of whole garlic cloves in when frying. I know, I go crazy:)
I make a rice dish with turmeric, chicken broth, golden raisins plumbed in Port, toasted almonds and garlic to serve with this. I think a Jasmine coconut rice would do well. Some mango chutney and enjoy.
Cheers,
Larry
Carol says
Hi, Larry, Thanks so much and so glad you enjoyed! Love your side dish idea, too!
Bryony says
Cooked this for the first time tonight, I omitted the cilantro as I can’t stand it and used mild curry powder with a teeny bit of cayenne to make it kid friendly. It turned out really lovely – hubby said that for a home cooked curry, it was fantastic. Even my fussy 3 year old ate it!!!
Carol says
Hi, Bryony, Thanks so very much and so glad you along with your sweet little one enjoyed! Not everyone likes cilantro so good thing you didn’t use it. Thanks again and hope you’ll try some of my other recipes!
John says
Absolutely delicious! I didn’t add that much curry powder and added beans. You could also add zucchini or broccoli. My son enjoyed it; will make again!
Carol says
Thanks, John! Glad you both enjoyed! Yes, you can add any vegetable you’d like. Thanks again!
Debbie says
Made this for dinner, (I doubled the recipe) my son, who at times is a very picky eater, LOVED it. Had seconds, told me I must make it again. This recipe is delish!! Thank you.
Carol says
Thank you, Debbie! So glad you all enjoyed! Love even more that your picky son loved it. Thanks again and please stay in touch!
C B says
Hi Carol. Recipe looks great!
Do you think adding a peanut sauce/Peanut butter might enhance this? Possibly add a Thai twist? If you don’t think it would work please let me know. I love recipes with a fusion element.
Carol says
Hi, C B, Thanks so much for your question. Yes, I think it would work with peanut butter. I’d go light on the Madras curry powder and add some Thai red curry paste. If you try it, please let me know how it went. Thanks again!
Lisbeth says
Lovely easy quick curry recipe full of flavour lots of sauce made with boneless chicken thighs .thank you for sharing I will definitely make again.
Carol says
Hi, Lisbeth, Thanks so much and so glad you enjoyed! Please stay in touch!
Trey says
This recipe is awesome! Made it and received kudos from everyone. My adjustments were:
5 Boneless/skinless thighs (because that’s what I had on hand) so initial cooking was only 2 minutes per side
Jasmine white rice made with homemade chicken stock (same stock as used for the 1 cup in this curry recipe) to kick up flavor
1 HEALTHY TBSP dried cilantro (no fresh available)
Thank you for this wonderful recipe and it seems I’m on point to make this in the future.
Carol says
Thank you so much, Trey! So glad you all enjoyed! Yes, you really can use any chicken pieces in this–leg quarters, boneless skinless chicken thighs like you used or even chicken breasts. Thanks again and please stay in touch!
Sarah says
I was wondering how much ginger you add, I didn’t see it listed in the ingredients, but see it listed in the instructions and reviews. Looking forward to making this, thank you for sharing!
Carol says
Hi, Sarah, Thanks so much for spotting that! I’m in the process of switching the recipe format I use here and somehow that ingredient got deleted. I have fixed it. Thanks again and hope you enjoy!
Gary says
A savoury tasty dish that is full of flavours. Love it!
I made a few changes, some worked, some not so much 🙂 I tried it with the skin on and the result was too much rendered fat in the dish after cooking the veggies. Next time NO skin. A heaping 1/4 tsp of dried garlic worked out okay as I was short on the real stuff.
Only other change was I did it in my covered casserole dish with lid. After bringing it to a boil I put in the oven with the lid on for 2 hours at 300ºF. The liquid reduced nicely and the flavours exploded out of the casserole.
Carol says
Hi, Gary, Thanks so much! Cooking this dish so low and slow sounds like a great idea! Thanks again and glad you enjoyed!
Tim says
Any suggestions for a cilantro substitute? I have the advanced taste buds that make cilantro taste like dish soap.
Carol says
Hi, Tim, You’re not alone! I know several people that can’t cope with cilantro. I would just leave it out. You could bump up the ginger and garlic a little extra zing! Thanks so much and hope you enjoy!
Gail says
Flat leaf parsley instead of cilantro.